AND THROUGH THE WEEKEND, AT LEAST SMALL CHANCES OF AFTERNOON SHOWERS IN THE EASTERN PART OF THE STATE. SOMETIMES GOOD THINGS COME IN SMALL PACKAGES. TODAY, WE WILL BE MAKING SOME SHRED. THIS IS FROM THE COLISEUM RESTAURANT. WHAT ARE WE MAKING? IT IS A FAMOUS SHRIMP DISH IN ITALY. LIKE EVERYTHING, IT IS THE INGREDIENTS. WE HAVE TWO DIFFERENT TYPES OF SHREK. YES, AND THE REASON WHY IS TO SHOW YOU THE DIFFERENCE. YOU CAN GO TO THE STORE AND BUY ONE OF THOSE OR 10 OF THOSE. OH, I SEE. IT IS NOT QUANTITY, BUT QUALITY. WE PUT THIS IN THE HOT OIL. DURING THAT RIGHT IN THE PAN. -- THROWING THAT RIGHT IN THE PAN. OFF, THE GLOVES. WE'RE GETTING SERIOUS. I MIX THE TWO. MAKES THE SALT AND PEPPER. AND THEN THE TOMATO. YOU'VE GOT TO PUT A LITTLE PEPPER IN THERE. NOW WE CHOP THE TOMATO VERY FINE. I LIKE THAT. IT GOES RIGHT IN THERE. OK. NOW WE'RE GOING TO PUT A LITTLE GARLIC. I LIKE TO PUT THAT ON THE SIDE OVER HERE. YOU MEAN YOU PUT -- YOU COOK WITH GARLICK? OH, A LITTLE BIT. THIS IS STARTING TO SMELL REALLY GOOD. THEN YOU TAKE THIS OUT. I GOT ABOUT A MINT -- MINUTES LEFT. PLENTY OF TIME. THEN YOU GET THE BREAD. MAGIC BREAD. THIS SMELLS REALLY GOOD. HE PUT A LITTLE BIT OF OLIVE OIL ON THERE. OH, YOU PUT THAT RIGHT ON THE BREAD. WE'RE BREAKING NEW GROUND. I'VE NEVER SEEN THIS BEFORE. IT IS REALLY SIMPLE. ABOUT 30 SECONDS LEFT. THIS IS WONDERFUL. A LOT OF GOOD SEAFOOD ON THE MENU, NO DOUBT. OF COURSE. MAKE SURE IT IS NOT BURNING. WHERE ARE YOU LOCATED? RIDE IN IT SALEM. DO YOU HAVE A WEBSITE? YES, THE COLISEUM RESTAURANT. THERE YOU GO. PLAY THAT UP. COLISEUM RESTAURANT. A BEAUTIFUL-THERE. WE'RE GOING TO WRAP THINGS UP. REMEMBER, ONE OF THOSE OR 10 OF THOSE, WHAT EVER YOU LIKE.